These Four Sorbet Recipes Will Keep You Cool All Summer Long

Rainbow sorbet

It’s getting to be my favorite time of year — when the setting of the sun has absolutely no effect on how hot it is outside, and when my jorts acquire so much sand, sweat-salt, and general funk in a single day that they practically stand upright when I take them off. True, I haven’t been actually going outside much out of concerns about coronavirus, but I can still celebrate the best season with some delicious frozen treats.

Plus, the more sorbet I eat, the longer I can wait to drag my window air conditioning unit down from the top shelf in the hall closet. Here are my suggested sorbet recipes, ranging from a simple — almost a chunky smoothie — to a so-fancy-maybe-you-actually-left-your-house-to-buy it.

Strawberry-Lemon Sweetness

Strawberry sorbet


  • ½ cup fresh strawberries
  • One cup frozen strawberries
  • Four lemons
  • ½ cup sugar
  • 3 cups ice


  • Juice lemons.
  • Add strawberries, lemon juice, sugar, and ice into blender or food processor.
  • Puree until smooth.
  • Put blender or food processor in freezer for 15 minutes.
  • Remove, blend again, and serve for a softer texture, or put back in freezer for a firmer, icier vibe. Serves four (or, tbh, one).


Pineapple-Mango Delight

Inspired by Tasty!


  • ½ cup pineapple juice
  • 1 Tbsp. agave syrup
  • Four mangos


  • Cut mangoes into dice-sized cubes and put on baking sheet.
  • Cover and freeze for at least four hours.
  • Mix mango, agave syrup, and pineapple juice in a food processor, then scoop into loaf pan or other metal tray.
  • Freeze for an additional hour.
  • Serves four (or, again I say….one).


Blackberry Bliss

Berry sorbet

Thanks to Naturally Ella for inspiring this one.



  • ½ cup sugar
  • ½ cup water
  • 2 ½ cups frozen blackberries, thawed, with juices saved
  • 1 Tbsp. lemon juice
  • 8 fresh blackberries


  • Make simple syrup by dissolving sugar into water in small saucepan. Bring to high heat, then stir until sugar dissolves and boil for one minute. Chill for at least three hours.
  • Puree blackberries, syrup, and lemon juice in blender until smooth. Strain into another large bowl, filtering out the seeds.
  • Place mixture in a shallow pan and freeze.
  • Once frozen, break into chunks and blend again, adding a little warm water if necessary.
  • Serves four (see above).



With thanks to the Minimalist Baker, who helped me get over my fear of getting a little more complex with my sorbet experiments!


  • 1-2 small mangos for 1 cup packed cubed very ripe mango (3 cups packed equals ~2 large or 3 small-medium mangos)
  • ⅓ cup raspberries
  • ⅓ cup sugar
  • ⅓ cup full-fat coconut milk
  • Small pinch of salt
  • Two dashes of lime juice


  • Add all ingredients to blender and blend on high until smooth.
  • Freeze blended mixture for one hour.
  • Stir mixture vigorously, then freeze again for an additional hour. At this point, it should be resembling creamy sorbet.
  • If necessary / desired, freeze for two-three more hours.
  • Serves one. Just kidding, it serves four. But I ate the whole thing.


Written by: Kat Jercich